Next up... matching Easter dresses for the girls. I have lots of fun stuff I want to sew for the girls, actually. I'm having trouble controlling my fabric buying, but my current rule is finish one before starting another.

And Mom, in case you are worried, your fabric is ironed... I'll start cutting this week.

Tuesday, March 03, 2009

Last week the kids and I were dreaming of a warm beach in Ecuador. Although it wasn't that warm, we did get a few days in the mid 50's!It may have even warmed up to 58 degrees the day this shot was taken. We definitely wanted to take advantage of the warmth!

Last week, I also made my all time favorite sandwich for lunch 5 times. I crave this sandwhich like crazy, and that is why I have decided to share the secret of my success with you. :-)

There are two key ingredients you can't do without... A really good hearty multi-grain bread (mine is homemade... thanks for the recipe, Jahnelle!) If you don't have a breadmaker, you really need to run out and get one. It makes life so easy. We haven't bought bread since Christmas, when we got ours. But if you don't want to go to the trouble, most grocers sell multi-grain baguettes. My bread is a combination of bread flower, whole wheat flower, 10 grain cereal (the cracked small stuff), and 5 grain cereal (with whole grain chunks). It's really good fresh from the oven with Camembert or Brie, but when I use it for a sandwich, I like to stick all the ingredients inside and then place it all in the frying pan to crisp up the bread, and warm up all the insides. Don't forget to slice the bread on the diagonal to get a slightly larger sandwich. It still isn't huge, but I find it makes me satisfied with out over stuffing me.

Besides good bread, this is my secret sauce:

Target brand chipotle mayonnaise. It is so good! Just the right amount of kick.

Here is what I do for the perfect sandwich:

Spread two pieces of bread with a very thin layer of butter on the outsides, and a layer of chipotle mayonnaise on the insides. Lay one piece in the frying pan, and layer finely shredded cheddar cheese, then thin sliced tomato, then hearty sliced turkey, then pick up your remaining piece of prepared bread, and smash a quarter of an avocado on it (on the chipotle side). Lay the bread, avocado side down, onto the stack in the frying pan, and compress it slightly so it sticks together better. Turn the heat up to medium and cook it for a few mintues until lightly browned, then carefully flip the sandwich over and cook it a few more minutes until again lightly browned.